Thanks so much to Doug from The Kitchen Professor my guest blogger today for some great tips about how to make your own vegetable stock. This tastes so much better than anything you can buy in the store!
I don’t know about you…
But I always seem to be out of vegetable stock whenever I need it.
There are some big advantages to making your own vegetable stock:
1. You won’t feel silly when you don’t have it and need it.
2. You can control the amount of salt, i.e. sodium, in your meal.
3. It is much cheaper to make your own stock than to buy it premade.
Last weekend, I went apple and pumpkin picking with my family in beautiful upstate New York. As we were about to choose a large pumpkin to carve for Halloween, I spotted a field of butternut squash growing close by. It’s always fascinating to see vegetables growing and to pick them right then and there. It’s my dream to have an organic vegetable garden but for now, visiting local farms and selecting their produce is wonderful too. I picked the butternut squash (above) and when we got home made this simple soup. I love it when the weather cools down enough that I can eat soup for lunch every day.
Chilled soup has got to be one of the best ways to survive a hot New York summer. I love to make gazpacho when I have an excess of tomatoes but recently I’ve been experimenting with some different chilled soups. I always thought chilled soups should be tomato based so working with zucchini, celery and a few other ingredients actually surprised me. This zucchini soup is light in flavor, delicate and so cooling. Cleansing and delicious, it’s a perfect way to use up some of your excess zucchini and mix in other ingredients. I love to include this soup as part of my summer detox and it gets rave reviews every time!
COOL CREAM OF ZUCCHINI
(Makes 2 Servings)
1 medium zucchini, unpeeled and sliced or chopped
1 1⁄2 teaspoons miso
1 stalk celery, chopped
1 small clove raw garlic, minced
1/2 teaspoon sea salt
1 tablespoon extra virgin olive oil
3⁄4 cup filtered water
2 teaspoons dried oregano
1 tablespoon fresh lemon juice
- Prepare all the ingredients and put them in a blender.
- Blend until smooth and creamy.
- Chill in the refrigerator for 30 minutes and serve with chopped basil or parsley as a garnish.
Vegetable Frittata in four stages: sautéing the vegetables, covering with eggy mixture, cooking until brown on the top and serving with a spring salad.
We’re celebrating Mother’s Day this weekend in the U.S. and I always think a delicious and healthy brunch is the best way to relax, spend time with your family and celebrate mamas everywhere. I love frittatas and serving them as a brunch dish is perfect: they are filling, nutritious and you can add in all sorts of extra special ingredients for a special occasion. Using seasonal ingredients like asparagus and leeks makes this frittata perfect for springtime too. I like to use lots of different colored vegetables to make the whole frittata look like a big bouquet of flowers! This frittata goes perfectly with my massaged kale salad and a delicious glass of champagne or a mimosa. Happy Mother’s Day!
Note to mamas: please do not make this on Mother’s Day. You should have a lie-in and get someone else to make this for you!
Vegetable Frittata (serves 4 for brunch)
1 red pepper, diced
4 asparagus spears, chopped into small pieces
1/2 bunch broccoli rabe or broccolini
1 red or white onion, diced
1/3 cup chopped scallions
1 medium leek, washed thoroughly and cut into thin slices
Goat’s cheese – about 1/3 cup
6 free range eggs
Salt and black pepper
1-2 teaspoons herbes de provence
In a large skillet, heat 1-2 tablespoons olive oil.
- Add all the chopped vegetables and sauté, stirring occasionally until they are soft. Season with salt and pepper.
- In a bowl, whisk the eggs and season with salt and pepper. Pour the egg mixture over the vegetables. Cook for 3-4 minutes until bubbles appear. Add small pieces of the goat’s cheese to the top of the frittata.
- Meanwhile, heat up your broiler or grill in your oven.
- Transfer frittata to a broiler and broil for 7-10 minutes until the top of the frittata is golden brown. Remove from oven and slice into quarters.
This frittata is part of my clean eating and detox program. If you are looking to lose weight, feel healthy and lighter for spring and summer, contact me today to sign up for the next detox group!
If you’re the parent of a toddler, you know how much snacking goes on during the day. Many toddlers nowadays don’t even sit down to full meals so snack time plays a huge role in getting key nutrients into their little bodies. By buying or making healthy snacks, you are creating healthy palates and setting up great healthy eating habits for life. Toddlers love to help out in the kitchen too, so get them involved with preparing healthy snacks and there is a greater chance that they will eat anything they make.